We worked on this tea together with Master Xiang throughout 2023. And here it is — a yellow tea from the settlement of Mai Di. The most delicate raw materials were harvested in early spring from 100-year-old small trees.

After harvesting, the leaves are slightly withered. Then they are gently roasted in a wok over medium heat (150–200°C) for 10–15 minutes. The warmed leaves are rolled, and the most important stage in yellow tea production begins — 闷黄 (Men Huang), or “yellow tea fermentation”: the leaves are piled together, covered with a damp cotton cloth, and left for several hours. During this time, the leaves undergo slight fermentation, giving the tea its characteristic yellow color and fruity flavor and aroma. Finally, the tea is sun-dried and pressed.